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Taco Chili

Serves: 4-6
Nothing is better when it's cold out then some hot chili with fresh corn, beans, jalapeño and cheese.

INGREDIENTS:

Product Image
  • 15 oz can of black beans
  • 2 cups of frozen corn
  • 15 oz can diced tomatoes
  • 4 cups vegetable broth
  • 1 cup onion (chopped)
  • 1 red bell pepper (chopped)
  • 2 tbs olive oil
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tbs garlic (chopped)
  • 1 tbs chili powder
  • Salt and pepper
  • Rizo Bros Queso Fresco
  • Cilantro
  • Avocado
  • Cilantro
  • Lime Wedge (optional)
  • 1 jalapeño (optional)
  • Sour cream (optional)

PREPARATION:

  1. In a stock pot, add black beans, corn, onion and spices with olive oil until heated
  2. Add canned tomatoes and vegetable broth
  3. Let simmer over low heat for 40 mins or high heat for 20 minutes, the longer the soup cooks, the more flavorful it will be
  4. Garnish your soup with crumbled Queso Fresco, cilantro, avocado, squeeze of lime juice, jalapeño and sour cream

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